Sweet Potato Fried Rice Stir Fry from SoupAddict.com

Sweet Potato Fried Rice Stir Fry

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Karen Gibson


  • 2 small sweet potatoes scrubbed and peeled (Asian potatoes are white)
  • 2 tablespoon coconut or peanut oil
  • 2 scallions chopped
  • 1 egg lightly beaten
  • your favorite stir fry sauce check for gluten-free compliance as needed
  • 1 small red bell pepper chopped
  • 1 small broccoli crown or head sliced into small florets
  • 1 carrot chopped or shredded
  • 2 tablespoons cilantro minced


  • Grate the sweet potatoes with the shredding disk of a food processor (recommended), or on the large-hole side of a box grater.
  • Heat the oil in a wok or large skillet (cast iron works best) over medium-high, until the oil shimmers.
  • Add the sweet potato grates and cooking, stirring frequently until the edges begin turning golden brown. Mix in the scallions.
  • Pour in the egg and stir constantly until the curds have mixed thoroughly into the potatoes.
  • Drizzle stir fry sauce over the potatoes (a scant tablespoon) and mix well.
  • Add the vegetables and cook until slightly softened but vividly colored.
  • Taste, and add more stir fry sauce as desired (I like another tablespoon or two -- everything thinly coated in sauce, but not dripping).